Orecchiette pasta with turnip greens

45 MIN



  • 300g fresh “orecchiette” pasta
  • 1kg turnip greens
  • 50g breadcrumbs
  • 3 anchovy fillets in oil
  • 1 clove of garlic
  • 30g extra-virgin olive oil
  • salt to taste


Put a pan of salted water on to boil and in the meantime pour half the oil into a large pan and add the breadcrumbs.
Brown on a medium heat until golden and set aside. As soon as the water begins to boil, add the turnip tops and cook for about 5 minutes.
Now prepare the sautéed base: pour the remaining oil into a pan, add the crushed unpeeled garlic clove and drained anchovy fillets.
Mix with a wooden spatula, breaking up the anchovy fillets. After a few minutes the sautéed base will have become flavoured: remove the garlic and turn off the heat.
Once the turnip tops are cooked, add the orecchiette to the same pan and cook for another 5 minutes.
Drain everything and add directly to the pan containing the sautéed base.
Sauté quickly and add salt if necessary.
Cook the orecchiette in plenty of salted water for the time indicated on the package. Once ready, drain and add them to the sauce in the pan, sauté them and bring them to the table.